Description
A complex, dairy-free horchata featuring toasted cinnamon bark for a smoky depth, blended with long-grain rice and vanilla for a silky, refreshing summer beverage.
Ingredients
Scale
- 1 cup (180g) long-grain white rice
- 4 cups water (for soaking)
- 2–3 cups water (for blending)
- 1/2 to 3/4 cup (100-150g) granulated sugar
- 1 teaspoon pure vanilla extract
- 3–4 large cinnamon bark sticks (about 10g)
- Pinch of salt
- Ice cubes for serving
Instructions
- Rinse the long-grain white rice thoroughly under cold water until the water runs clear to remove excess starch.
- Place the rinsed rice in a large bowl and cover with 4 cups of water. Let it soak overnight or for at least 4 hours.
- Preheat a grill to medium-high heat (approx. 400°F/200°C). Place cinnamon bark sticks directly on clean grill grates.
- Toast the cinnamon sticks for 2-3 minutes, flipping once, until they smell intensely aromatic and slightly smoky. Avoid burning them. Remove and let cool slightly.
- Drain the soaked rice and discard the soaking water.
- Transfer the rice to a high-speed blender. Add 2 cups of fresh water, the toasted cinnamon sticks (broken in half if necessary), and vanilla extract.
- Blend on high speed for 2-3 minutes until the mixture is milky, opaque, and smooth with no visible rice grains.
- Strain the mixture through a nut milk bag or fine-mesh strainer into a large pitcher, pressing to extract all liquid. Discard the rice pulp.
- Stir in the sugar and a pinch of salt. Taste and adjust sweetness as desired.
- Refrigerate for at least one hour to chill thoroughly.
- Stir well before serving to redistribute sediment. Pour over ice and garnish with a cinnamon stick or lime slice.
Notes
Use long-grain white rice (Jasmine or Basmati) for a smooth texture; avoid short-grain rice which can be gritty. Do not use ground cinnamon for toasting as it burns instantly. The drink may thicken in the fridge; add water to thin before serving. It can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 18
- Sodium: 5
- Fat: 1
- Carbohydrates: 25
- Fiber: 1
- Protein: 1
Keywords: horchata, mexican drink, toasted cinnamon, dairy-free, gluten-free, summer drink, outdoor party, rice drink, vanilla horchata, independence day recipe